Food Time (min)
Aubergines 15 - 25
Courgette, slices 15 - 25
Pumpkin, cubes 15 - 25
Tomatoes 15 - 25
Beans, blanched 20 - 25
Lamb’s lettuce, florets 20 - 25
Savoy cabbage 20 - 25
Celery, cubed 20 - 30
Leeks, rings 20 - 30
Peas 20 - 30
Snow peas (kaiser
peppers)
20 - 30
Sweet potatoes 20 - 30
Asparagus, white 25 - 35
Brussels sprouts 25 - 35
Carrots 25 - 35
Cauliflower, florets 25 - 35
Fennel 25 - 35
Kohlrabi, strips 25 - 35
White haricot beans 25 - 35
Broccoli, whole 30 - 40
Sweet corn on the cob 30 - 40
Black salsify 35 - 45
Cauliflower, whole 35 - 45
Green beans 35 - 45
Cabbage white or red,
stripes
40 - 45
Artichokes 50 - 60
Dried beans, soaked
(water / beans ratio
2:1)
55 - 65
Sauerkraut 60 - 90
Food Time (min)
Beetroot 70 - 90
1)
Preheat the oven for 5 minutes.
Side dishes / accompaniments
Food Time
(min)
Couscous (water / cous‐
cous ratio 1:1)
15 - 20
Tagliatelle, fresh 15 - 25
Semolina pudding (milk /
semolina ratio 3.5:1)
20 - 25
Lentils, red (water / lentils
ratio 1:1)
20 - 30
Spaetzle 25 - 30
Bulgur (water / bulgur ratio
1:1)
25 - 35
Yeast dumplings 25 - 35
Fragrant rice (water / rice
ratio 1:1)
30 - 35
Boiled potatoes, quartered 35 - 45
Bread dumpling 35 - 45
Potato dumplings 35 - 45
Rice (water / rice ratio
1:1)
1)
35 - 45
Polenta (liquid ratio 3:1) 40 - 50
Rice pudding (milk / rice ra‐
tio 2.5:1)
40 - 55
Unpeeled potatoes, medium 45 - 55
Lentils, brown and green
(water / lentils ratio 2:1)
55 - 60
1)
The ratio of water to rice can change ac‐
cording to the type of rice.
Fruits
Food Time
(min)
Apple slices 10 - 15
Hot berries 10 - 15
ENGLISH 23
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